🤤 I’m definitely someone who can’t live without spicy food. I need a kick of heat in my meals at least every other day. While garlic oil pasta is one of my all-time favorites, this spicy seafood pasta recipe I found online completely stole my heart. It’s so flavorful and satisfying, I can easily see myself rotating between the two—one week garlic oil, the next week spicy seafood—maybe even both in the same week!
📝 Ingredients:
- mixed frozen seafood
- pasta serving for 2
- minced garlic 1sp
- green onion
- onion 1
- red pepper powder 1sp
- tomato sauce 200g
- water 600ml
- soy sauce 2sp
- oyster sauce 1sp
- go chu jang (Korean red chili paste) 1sp
- green chili peppers 5 or more if you prefer
🍳 Steps:
- Soak the mixed seafood in water for 10 minutes to defrost.
- Boil pasta for 2 servings in salted water (0.5 tbsp of salt) for 7 minutes, then set aside.
- Heat olive oil in a pan and sauté minced garlic, green onion, garlic, onion (sliced), and red pepper powder.
- Add the defrosted mixed seafood and stir-fry together.
- When the onions turn slightly translucent, add 200g of tomato sauce, 600ml of water, 2 tbsp of soy sauce, 1 tbsp of oyster sauce, and 1 tbsp of gochujang (Korean red chili paste), stir well.
- Add the cooked pasta along with 1 ladle of pasta water and mix well.
- Add 5 chopped green chili peppers and a pinch of black pepper, then let it simmer for another 1–2 minutes.
